VANILLA BEAN KULFI WITH CITRUS
Active: 1 hour | Total: 24 hours (for freezing) 6 servings
Storage Notes: The kulfi can be frozen for up to 2 weeks.
INGREDIENTS
For the kulfi
• 2 3⁄4 cups heavy cream
• 1 cup milk, preferably whole
• 1 vanilla bean, split in half lengthwise
• 1⁄3 cup (80 grams) granulated sugar
• Fine sea salt
For the citrus
• 1⁄3 cup water
• 1⁄3 cup (80 grams) granulated sugar
• 1 vanilla bean, split in half lengthwise
• 1-inch piece of fresh ginger, peeled and thinly sliced
• 3or 4pieces of citrus (about 2pounds total), from any combination of oranges, grapefruit, tangerines or blood oranges, cut into supremes and juice reserved
• 1⁄2 teaspoon rose water
STEPS
For the kulfi: Pour the cream and milk in a wide, heavy-bottomed pan. Use a knife to scrape the seeds from the vanilla pod, then drop the seeds and pod in the cream. Bring the mixture to a simmer over medium heat and cook, stirring very often, until the mixture has reduced to about 11⁄4 cups, about 50minutes. The cream will get very thick. Coat the back of a spoon and run your finger through it; the trail should remain.
Fill a large bowl halfway with ice and water. Have a bowl that fits inside the larger bowl ready.
Add the sugar and a pinch of salt to the cream and stir until the sugar dissolves. Remove and discard the vanilla bean. Transfer the mixture to the smaller bowl and set that bowl in the ice bath in the larger bowl. Let the mixture cool, stirring occasionally, about 30 minutes.
Pour the mixture into 4-ounce molds, such as small paper cups. Freeze until solid, at least 24hours.
For the citrus: In a small saucepan over medium heat, combine the water and sugar. Cook, stirring occasionally, until the sugar dissolves. Remove from the heat and add the vanilla bean and ginger. Cover and let steep for 30 minutes, then remove the lid and let the ginger syrup cool to room temperature. Strain out the solids and discard.
In a large bowl, combine the citrus segments and juices. Stir the rose water into the ginger syrup and pour that over the citrus. Gently toss the segments to combine. Let the mixture steep for at least 1hour at room temperature, or up to 4 hours in the refrigerator.
To serve, divide the citrus among shallow bowls, spooning some of the syrup over them. Unmold the kulfi — if you used paper cups, just tear them away — and set one on each plate among the citrus.
NOTE: To cut the citrus into supremes, slice off the bottom and the top. Stand the fruit on a cutting board with one of the cut sides down. Use a thin-bladed knife to cut the peel and the pith away from the fruit, top to bottom, exposing the flesh. Then, holding the fruit in your hand, cut the citrus segments away from the membrane. (The idea is to leave behind the membrane and white pith.) When the segments are removed, squeeze the juice out of the remaining membrane.
Nutrition | Calories: 458; Total Fat: 42 g; Saturated Fat: 26 g; Cholesterol: 155 mg; Sodium: 95mg; Carbohydrates: 16g; Dietary Fiber: 0 g; Sugars: 11 g; Protein: 4 g.